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1
Heat oven to 350 degrees F.
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2
Grease and flour 13x9-inch pan; cover bottom of pan with parchment.
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3
Prepare cake batter as directed on package, blending dry pudding mix into batter before pouring into prepared pan.
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4
Bake 30 to 32 min.
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5
or until toothpick inserted in centre comes out clean.
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6
Cool cake in pan 15 min.
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7
; remove to wire rack.
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8
Cool completely.
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9
Put chunks of cake into food processor and pulse into fine crumbs.
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10
Place crumbs in large mixing bowl.
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11
Add a small amount of frosting to cake crumbs and thoroughly combine with your hands.
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12
Add remaining frosting; mix until crumb mixture becomes the consistency of clay.
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13
Roll cake mixture into 40 (1-inch) football shapes using the palms of your hands.
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14
Microwave chocolate in microwaveable bowl according to package directions.
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15
Dip the end of a lollipop stick into melted chocolate and insert into cake ball, gently pushing until the stick is about half way through.
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16
Set cake pops in the refrigerator to chill 10 min.
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17
Dip each chilled cake pop straight down into melted chocolate until cake pop is coated.
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18
Remove from melted chocolate by pulling it straight up.
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19
Turn cake pop at an angle and gently tap off any excess chocolate.
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20
Use icing to draw grip marks on cake pops.
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21
Set on parchment-lined baking sheet; let stand 45 min.
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22
or until chocolate sets.
